Lemon chicken with green beans
Hello all. I've been lurking for the past couple of weeks: this is my first post.
I recently moved into my own house, which happened to come with a lemon tree. A very prolific lemon tree. So, what to do with all those lemons? Hmmm....let's see: I have lemons, chicken, and a slow cooker (the 6-qt Crock Pot). So...lemon chicken it is!
1.5 pounds boneless skinless chicken breasts
Juice from two small lemons
About 1 tbs canola oil
About 1 tsp crushed garlic (from a jar) (adjust to your own taste)
About 1 tsp dried ground ginger (again, adjust for your own taste)
1 small can green beans (the mini cans, about 4.5 onces) drained
Coat the bottom of the cooker with oil. Arrange the chicken in a single layer on the bottom. Add about 2/3 of the lemon juice, saving some for post-cooking. Top with the garlic and ginger. Cook on high for 1/2 hour, then switch to low and cook another hour. Add the green beans plus about 1/2 can of water and cook another 20-30 minutes. When serving, drizzle the remaining lemon juice over both chicken and beans.
I served mine over brown rice that I made separately, but you could probably use white rice or just serve plain. I found the sweetness of the beans a nice contrast to the bitter of the lemon. The chicken came out white: next time I would probably pan-sear it before putting it in the pot, or wait 1/2 hour before adding the lemon juice.
I recently moved into my own house, which happened to come with a lemon tree. A very prolific lemon tree. So, what to do with all those lemons? Hmmm....let's see: I have lemons, chicken, and a slow cooker (the 6-qt Crock Pot). So...lemon chicken it is!
1.5 pounds boneless skinless chicken breasts
Juice from two small lemons
About 1 tbs canola oil
About 1 tsp crushed garlic (from a jar) (adjust to your own taste)
About 1 tsp dried ground ginger (again, adjust for your own taste)
1 small can green beans (the mini cans, about 4.5 onces) drained
Coat the bottom of the cooker with oil. Arrange the chicken in a single layer on the bottom. Add about 2/3 of the lemon juice, saving some for post-cooking. Top with the garlic and ginger. Cook on high for 1/2 hour, then switch to low and cook another hour. Add the green beans plus about 1/2 can of water and cook another 20-30 minutes. When serving, drizzle the remaining lemon juice over both chicken and beans.
I served mine over brown rice that I made separately, but you could probably use white rice or just serve plain. I found the sweetness of the beans a nice contrast to the bitter of the lemon. The chicken came out white: next time I would probably pan-sear it before putting it in the pot, or wait 1/2 hour before adding the lemon juice.